Versatile Sriracha-Peanut Sauce

A versatile and excellent Asian-style sauce. Shown above is (20¢) Ramen with (Leftover) Pulled Pork. Super economical and a great way to skip the sodium-bomb of a ramen flavor packet.

I suggest waiting on the sugar and Sriracha until the end, adding only to taste (depending on whether you want a sweet or really spicy sauce). I didn’t have scallions and it turned our fine, really this is just a great base recipe. Can be made up to 3 days in advance and served either hot or cold, as a dip, salad dressing, or as a sauce for noodles or protein.


  • 2 tablespoons vegetable oil
  • 3 scallions, chopped fine (optional)
  • 1 garlic clove, chopped fine
  • 1 tablespoon finely grated peeled fresh gingerroot
  • 1/4 to 1 cup water (thicken or thin to taste)
  • 1/2 cup creamy or chunky peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup distilled white vinegar
  • 1-3 tablespoons firmly packed brown sugar (to taste)
  • 1-3 tablespoons Sriracha (to taste)
  • Optional Garnishes: dried hot red pepper flakes, crushed peanuts, cilantro, basil, lime, cucumber


  • 2-quart saucepan
  • Knife, cutting board
  • Microplane for ginger


  1. In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
  2. Serve sauce with grilled poultry or meat, on noodles, or as a dressing for spinach salad.

*Makes about 2 cups

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.